Do you remember me saying that most times DIY is easy and always satisfying? I
said wrote it so many times. Yes, yes, including doing your own sauces, preserves and what not. There is nothing more delicious than indulging in your home made mustard or chili relish (or olive tapenade!) in all their natural beauty, packed with flavors and with no additives or preservatives.
I while back I was writing about preserving your own olives. As always, I was trying to convince you it’s super easy and could help you have tastier olives all year, at a much lower cost. This tapenade is made with those olives, preserved in my very own tiny kitchen! It takes only minutes to make and it is ESSENTIAL to your meals. I know, before I made it, I did not know I was missing it either. But now it’s best friends with my grilled or roasted mushrooms, with roasted potatoes and pairs very well with chickpea tossed in a lemony-cumin-nutmeg-paprika-olive oil dressing. And possibilities are endless! It’s awesome as a starter or dip with veggies, crackers or bread. And will make your sandwiches the superstars of all sandwiches.
- 1 cup green olives (you could use whichever olives you prefer), pitted
- 1 garlic clove
- 6 TBSP good olive oil
- 1 TBSP lemon juice
- 1 TBSP orange juice
- 1 TBSP fresh thyme
- 1 TBSP fresh rosemary
- 1 TBSP balsamic vinegar
- sea salt, to taste
- freshly ground black pepper, to taste
- pinch chili flakes (optional)
- Add everything to a food processor (not a blender) and process until you get a chunky paste. Make sure to leave a bit of texture to it.
- You can serve right away or place it in an airtight closed jar & keep in the fridge.